Just because Labor Day weekend has come and gone, doesn’t mean grilling season is over.
Fall is around the corner, bringing on the football obsession, tailgating madness and fall parties. These occasions just give Texans more reason to pull out the grill and gather with the ones we love. And there’s really no better way to entertain than serving some delicious burgers! Plus, ground beef is always a quick and easy solution when schedules are crazy this time of year.
If you’re like most people, you probably have your own way of making burger patties. Maybe you add egg, breadcrumbs or a variety of seasonings and spices. But no matter where you are on the creativity scale, there are some key fundamentals that can make or break your burger game. Follow our expert steps for perfect patties, every time—no patty press needed.
Place 2 lbs. of ground beef into a large bowl and lightly mix in seasoning of your choice. For a leaner option, use 90/10% ground beef. Use 80/20% for more juicy and flavorful burgers.
If you have kids who are picky eaters, sneak some veggies in the mix! They’ll never know the difference. Check out our Lone Star Beef & Veggie Burger recipe.
It’s important to not overmix! The more you handle ground beef the tougher your burger will be.
After you’re done mixing, it’s time for the fun part. Dampen your hands with water to keep them from getting sticky and shape the mixture into equal-sized balls.
Gently press the balls down to flatten. Make sure patties are about 3/4″ thick on the edges and 1/2″ thick in the center.
This tip is probably the most important, so get ready.
Make a small indentation in the center of the patty with your thumb. This will keep the center from swelling, which leads to uneven cooking. #MindBlown, right??
After you’ve formed the patties, cover and place them in the refrigerator to keep cool. This gives you time to start the grill, plus it helps them stay together.
Get grilling! Safe and savory internal temperature for ground beef is 160°F. For step-by-step tips, visit our cooking section.